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Easy Spiked Eggnog

Three glasses of homemade eggnog topped with whipped cream and cinnamon sticks. A few glass ornaments sit next to them. Blurred Christmas lights are in the background.
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4.8 from 9 reviews

Just when you thought you couldn't improve on Homemade Eggnog - there's "Aged" Eggnog! The flavors of bourbon, brandy, dark rum, and heavy cream evolve over time and become more richly complex. This festive holiday cocktail is a dessert-like milkshake for adults.

Ingredients

Scale
  • 12 Egg Yolks from pasteurized Eggs (see notes below)
  • 2 cups Granulated Sugar
  • 4 cups Whole Milk
  • 1 cup Heavy Cream
  • 3/4 cup Cognac or Brandy
  • 1/2 cup Meyer's Dark Rum
  • 750 ML bottle of Bourbon (I prefer Bulleit)
  • 1 teaspoon Pure Vanilla Extract
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Nutmeg
  • Pinch of Kosher Salt

Instructions

  • Combine the 12 egg yolks and 2 cups of sugar in a large mixing bowl. Whisk until completely blended and creamy.
  • Add 4 cups whole milk, 1 cup heaving cream, 750 ml bottle of bourbon, 3/4 cup Cognac or Brandy, and 1/2 cup dark rum. Stir until well combined and the sugar is dissolved.
  • Transfer to a one-gallon glass jar with a lid. Make sure and seal well. Store in the refrigerator for at least 3 weeks and up to 1 year.
  • When ready to serve, top with homemade whipped cream (see notes below) and freshly grated nutmeg.

Notes

  • Pasteurized eggs are eggs that have been cooked briefly in their shells and submerged into an ice water bath, which helps eliminate concerns for bacteria. Here are some tips on how to accomplish this.
    • Start with room temperature eggs. Take the eggs out of the refrigerator and let sit for about 30 minutes. Also, it's best to use fresh eggs and make sure there are no cracks in the shells.
    • Place the eggs in a large saucepan filled with water. Turn the heat on and submerge the tip of a digital thermometer into the water.  Slowly heat the water to a temperature of 140°F (no more than 142°F). Keep the water at that temperature for three minutes. Reduce the heat or remove the pan from the stovetop if the temperature begins to rise above that. If you're using extra-large or jumbo size eggs, keep them in the water for five minutes.
    • With a slotted spoon, immediately remove the eggs from the water and place them in a bowl of ice water to stop the cooking process.
    • You can read more about pasteurizing eggs on this site from WikiHow.
  • Because of the pasteurization of the eggs, you could drink it right away.  But for the true magic to happen, let it sit in the refrigerator for at least three weeks. All of these flavors begin to meld together over time into this festive cocktail which is rich and creamy.
  • Homemade Whipped Cream is one of the easiest things to "whip" up and is so much better than any store-bought whipped topping in the freezer section of your grocery store. Here are a few tips in making sweetened whipped cream.
    • Start with a cold glass or metal bowl, cold hand beaters and cold heavy cream. Put the bowl and beaters in your freezer for about 20 minutes.
    • Beat the cream until it forms soft peaks and then sprinkle in granulated sugar. Continue to beat until the peaks become nice and firm. Don't overbeat or it will become lumpy and butter-like.
    • One cup of cream will make about two cups of whipped cream.
    • The amount of sugar is purely according to your tastebuds. I like to taste the sugar, so I tend to use more sugar than most. You should start with about 1/8 cup and taste as you go.
    • The whipped cream can be made ahead of time which helps tremendously when serving a larger group. I use an icing bag and pipe it onto the eggnog itself. Or you can just spoon it on top as well.

Nutrition

Find it online: https://lingeralittle.com/homemade-aged-boozy-eggnog/